Hi there, fellow sprout lovers!
In keeping with the family theme of my first post, June is another special month in our family as we prepare for the annual Griswold Family Reunion. As I previously said, food is not just an important staple in this family; it is a way of life, a rite of passage trickling down from generation to generation and side to side amongst cousin. I had someone tell me recently, “Don’t think your family is special! Everyone’s family is like that.” I beg to differ. We may be what many in the South refer to as clannish but to say we are not special is downright absurd. Our family reunion does not consist of the dreaded pinches on the cheek by Aunt Gladys but the anticipation of what song will cause the aunts to break into dance- Imagine the scene in Animal House where Otis Day and the Nights are playing and Belushi screams, “Gator!”, That’s when the aunts dance a jig. Once there was a homemade slip n slide which only caused 2 injuries before it was realized that sweet gum balls should have been raked away. Surprisingly no one has gotten hurt playing Stump. We even have friends that ask if they too can join in on the fun of the Griswold Reunion and more often than not they are welcomed with open arms.
A BBQ sauce, as rich as our family history, is made each year. It is not my great granddaddy’s exact recipe, but it’s close. The sauce that Pap (my great granddaddy) made was legendary. The people still are. Cooking is the most important part of it all. Whole hogs have been cooked in the ground in years past but the 24 hour cooking took a toll on some of the elders and I am still confidently waiting for my generation to take over this tradition. Chickens are cooked on Friday and picked by the family members as the sun is going down. A pot of stew is cooked in an iron caldron and stirred with the famous oar that Peggy’s Daddy once held. A flatbed trailer is filled with potato salads, broccoli salad, cucumber salad, pasta salad, fruit salad, deviled eggs, field peas, black-eyed peas, purple hull peas, baked beans, butter beans…I know I am missing something…then the desserts! Cakes, pies, cobblers, and cookies galore cover over half of the flatbed. One year there was a cake that was not discovered until later in the evening and it was so rich and wonderful it was devoured before anyone could determine exactly what it was or who brought it. Luckily, the mystery was solved and the recipe of the notorious rum cake was shared.
For our dessert contribution this year, my husband, Chef Banjo, and I are planning to prepare a To Your Health Sprouted Blueberry Cobbler. We have the most glorious blueberry bushes in our back yard. They were planted over 50 years ago by Mr. Ogletree, the former owner, whose daughter is now our neighbor and my mother’s best friend. Did I mention we live in a small community? Our blueberry bushes bloom so abundantly each year that we invite the neighborhood to please come pick some. The picture above is a picture I took this morning. They are almost ready and we are waiting with breath that is bated.
To Your Health Sprouted Blueberry Cobbler
- 5 cups blueberries, washed and dried
- ½ cup of organic sugar, divided
- ½ cup TYH Sprouted Spelt Flour
- ½ cups TYH Sprouted White Wheat Flour
- ¼ cup organic sugar
- ½ teaspoon baking powder
- ½ teaspoon aluminum free baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ plain Greek yogurt (I prefer Nancy’s Organic Greek Yogurt)
- ¼ cup butter
Preheat oven to 375 degree. Better a 9-inch square baking pan. Spread the blueberries in the pan, and sprinkle on the first ¼ cup of organic sugar.
In a medium bowl, whisk the egg with the yogurt, then whish in the melted butter.
Stir the yogurt mixture into the flour mixture, just until combined.
Spoon 2 tablespoon-sized dollops over the fruit, covering the fruit evenly.
Bake for 35-40 minutes, until bubbly and golden. Let cool for 5 minutes before serving.
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